Baby Calves, Snowmagedon Prep, and Imperial Russian Stroganoff
Ranch Update
Baby Calves of 2026
Right now, we have about 15 adorable calves out in the field with their moms, and we will be welcoming more each day. These little ones are raised with care from day one, and it is heartwarming to watch them frolic and bond with their mothers. Here is a glimpse of one of our newborns, peacefully resting in a bed of straw while mom takes a quick break. This nurturing environment is just one way we ensure the highest quality of life for our cattle.
Snowmagedon Prep
While we have not seen much winter weather in Oklahoma so far, we are bracing for a big Arctic storm rolling in later this week. Oklahoma is known for excellent weather forecasting, especially when it comes to tornadoes. Snow can be a bit more unpredictable. Current models suggest anything from a few inches to potentially several feet of snow, so we are preparing for anything.
On the farm, we make sure water stays available, whether that means using heated water tanks or breaking ice regularly. We also provide extra hay before the snow hits, so our animals have plenty to eat when the forage is covered. It is all about keeping everyone safe, comfortable, and well cared for during the storm.
ZCC Imperial-Style Sirloin Stroganoff
Most of us grew up thinking of stroganoff one way, but this version is closer to its roots. It was developed for a Russian aristocrat and likely refined with French culinary influence.
My husband Randy has traveled and studied in Russia as well, and some of our favorite meals are the ones that remind us how food connects people. This recipe brings him right back to the friends he met there, the tables he sat around, and the conversations that shaped how we see the world. We wanted to pass it along to your kitchen.
Serves: 4 to 6
Ingredients
2 lb sirloin, sliced thin across the grain
2 tsp kosher salt
1 tsp allspice (freshly ground if possible)
2 to 3 tbsp ZCC tallow (for searing)
4 tbsp butter (for roux and sauce)
2 tbsp all-purpose flour
1 1/2 cups beef stock
1 tsp black pepper (or to taste)
1 1/2 tsp spicy brown or stone-ground mustard (Gulden’s-style works great)
1/2 cup sour cream (or crème fraîche)
Instructions (Sirloin)
Slice and season: Slice sirloin thin across the grain. Toss with salt and allspice.
Optional for a more classic feel: Rest uncovered in the fridge for 1 to 2 hours.
Sear fast in tallow: Heat a large skillet over medium-high. Add tallow. When shimmering, sear beef in batches (do not crowd) 30 to 60 seconds per side, just to brown. Transfer beef to a bowl.
Make the roux: Reduce heat to medium. Add butter, then stir in flour. Cook 3 to 4 minutes, stirring often, until lightly browned and nutty.
Build the sauce: Slowly whisk in beef stock, scraping up browned bits. Stir in mustard and black pepper. Simmer 2 to 4 minutes until slightly thickened.
Finish with sour cream: Reduce heat to low. Stir in sour cream until smooth. Keep it gentle, no hard boiling.
Combine briefly: Return beef (and juices) to the pan and warm 1 to 2 minutes, just until hot. Taste and adjust salt and pepper.
Serve with mashed potatoes or rice.
